Cranberry Upside-Down Coffee Cake (Light) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Looks yummy! From Cooking Light. Ingredients:
cooking spray |
1 tablespoon all-purpose flour |
1 cup fresh cranberries |
1/2 cup coarsely chopped pitted dates |
2 tablespoons chopped walnuts |
1 teaspoon grated orange rind |
1/2 cup butter, softened and divided |
1/2 cup packed dark brown sugar |
2 tablespoons fresh orange juice |
1/4 teaspoon ground cinnamon |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup granulated sugar |
1 teaspoon vanilla |
1 large egg |
1/2 cup fat-free buttermilk |
1 cup powdered sugar |
1 teaspoon butter, melted |
2 tablespoons fresh orange juice |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.
3. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.
4. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.
5. To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.
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